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OverviewThis book presents a thorough scientific understanding of food science. It has been written to fulfill the requirements of students pursuing undergraduate and postgraduate courses in foods, nutrition, and related fields at Indian universities. The book encompasses all the essential topics and offers a comprehensive overview of foods. Divided into four parts, the first part (sections 1-3) addresses the evaluation of food, colloidal chemistry of food, and sugar cookery. Starch, milk, and egg cookery are covered in detail in part two (sections 4-6). Part three (sections 7-10) discusses vegetables, fats, pulses, and fortification of foods, while the final part (sections 11-12) focuses on meat cookery and food adulteration. Full Product DetailsAuthor: Safia JanPublisher: New India Publishing Agency Imprint: New India Publishing Agency Dimensions: Width: 1.90cm , Height: 21.60cm , Length: 14.00cm Weight: 0.445kg ISBN: 9788119103416ISBN 10: 8119103416 Pages: 238 Publication Date: 12 October 2020 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of Contents1. Sensory and Objective Evaluation of Foods 2. Colloidal Chemistry 3. Sugar Cookery 4. Starch Cookery 5. Milk Cookery 6. Egg Cookery 7. Vegetables and Fruits 8. Fats and Oils 9. Pulses and Legumes 10. Fortification and Enrichment of Foods 11. Meat, Fish and Poultry 12. Food AdulterationReviewsAuthor InformationShafia Jan, Assistant Professor, Kashmir University, Srinagar, Jammu & Kashmir, India. Tab Content 6Author Website:Countries AvailableAll regions |
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